Plum Pudding


  • 3/4 cup (1 1/2 sticks) melted butter
  • 1/2 cup warm milk
  • 2 eggs beaten
  • 1 cup firmly packed brown sugar
  • 1 cup (plus additional for tossing fruit) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ginger
  • 1 cup currants
  • 1 cup of blended raisins
  • 1 1/2 ounces brandy


  1. Preheat oven to 350. Butter and sugar 4 12-ounce ramekins.
  2. Combine the sugar, butter, milk, and eggs in a mixing bowl.
  3. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions.
  4. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
  5. Pour batter into ramekins and cover with foil. Place in a roasting pan and carefully fill with hot water that comes halfway up the sides of the containers.
  6. Cover ramekins with foil and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out.